Lentil and Zucchini Patties

Lentil and Zucchini Patties are a delightful, protein-packed dish that’s perfect as a snack, appetizer, or main course. These patties combine the nutty flavor of lentils with the freshness of zucchini and a touch of garlic and dill for an irresistible treat. Easy to make and versatile, they’re ideal for both weeknight dinners and meal prep.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Ingredients:

  • Lentils (ground into flour): 200 g (1 cup)
  • Boiling water: 150–200 ml (2/3–3/4 cup)
  • Onion: 1, finely chopped
  • Olive oil: For frying
  • Zucchini: 1 medium (300 g/10.6 oz), grated and juice squeezed out
  • Salt: To taste
  • Black pepper: To taste
  • Fresh dill: 2 tablespoons, chopped
  • Sun-dried tomatoes: 2 tablespoons, chopped
  • Garlic: 2 cloves, minced
  • Almond flour: 80 g (3/4 cup)
  • Refined olive oil: For frying

Directions:

  • Prepare the Lentil Base:
    • Grind the lentils into a fine flour using a coffee grinder or food processor.
    • In a mixing bowl, combine the lentil flour with 150–200 ml of boiling water. Stir well until a thick paste forms. Set aside to cool slightly.
  • Sauté the Onion:
    • Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until golden and fragrant.
  • Prepare the Zucchini:
    • Grate the zucchini, place it in a clean kitchen towel, and squeeze out the excess juice.
  • Combine the Ingredients:
    • In the bowl with the lentil paste, add the sautéed onion, grated zucchini, salt, black pepper, fresh dill, sun-dried tomatoes, minced garlic, and almond flour.
    • Mix everything well until it forms a cohesive dough.
  • Shape the Patties:
    • Scoop small portions of the mixture (about 2 tablespoons each) and shape into patties.
  • Fry the Patties:
    • Heat refined olive oil in a skillet over medium heat.
    • Fry the patties for 2–3 minutes on each side until golden brown and crispy.
  • Serve:
    • Transfer to a plate lined with paper towels to remove excess oil. Serve warm with your favorite dipping sauce.

Serving Suggestions:

  • Serve with a side of fresh salad or coleslaw for a light meal.
  • Pair with tzatziki, yogurt dip, or a spicy tomato sauce.
  • Use as a filling in sandwiches or wraps with lettuce and avocado.

Cooking Tips:

  • Ensure you squeeze as much liquid as possible from the zucchini to avoid a watery mixture.
  • If the mixture feels too soft to shape, add a little more almond flour.
  • Fry in small batches to prevent overcrowding the skillet, which helps achieve crispier patties.

Nutritional Benefits:

  • Lentils: High in protein and fiber, supporting muscle health and digestion.
  • Zucchini: Low in calories and rich in vitamins A and C.
  • Almond Flour: A good source of healthy fats and vitamin E.

Dietary Information:

  • Vegan: Yes
  • Gluten-Free: Yes
  • High in Protein: Yes

Nutritional Facts (Per Patty, Approximate):

  • Calories: ~100
  • Protein: ~5 g
  • Carbohydrates: ~8 g
  • Fiber: ~2 g
  • Fat: ~5 g

Storage:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze the patties (cooked or uncooked) for up to 1 month. Reheat in a skillet or oven before serving.

Why You’ll Love This Recipe:
These patties are easy to prepare, packed with nutrition, and versatile for any meal. Their crispy exterior and flavorful interior make them a hit with both kids and adults. Perfect for a quick dinner or a healthy snack, these patties are a great addition to your recipe rotation.

Conclusion:
Lentil and Zucchini Patties are a delicious way to enjoy plant-based protein. With their fresh herbs, subtle garlic notes, and crispy texture, they’re sure to become a favorite. Whether you serve them as a main dish, appetizer, or snack, these patties are a crowd-pleaser that’s simple to make and packed with flavor.

Frequently Asked Questions (FAQs):

  1. Can I use other lentils for this recipe?
    Yes, red or green lentils work well. Just grind them into flour before use.
  2. Can I bake the patties instead of frying?
    Yes, bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
  3. What can I use instead of almond flour?
    Use chickpea flour or breadcrumbs as an alternative.
  4. Are these patties freezer-friendly?
    Absolutely! Store cooked or uncooked patties in the freezer for up to 1 month.
  5. Can I add other vegetables?
    Yes, grated carrots or finely chopped bell peppers are great additions.
  6. What’s a good dipping sauce for these patties?
    Try tzatziki, hummus, or a spicy sriracha mayo.
  7. Are these patties suitable for kids?
    Yes, they’re a healthy and tasty option for children. Adjust seasoning as needed.
  8. Can I make this recipe nut-free?
    Substitute almond flour with oat flour or chickpea flour.
  9. How can I ensure the patties are crispy?
    Ensure the oil is hot before frying and don’t overcrowd the skillet.
  10. Can I use fresh tomatoes instead of sun-dried?
    Fresh tomatoes might make the mixture wetter, so adjust the almond flour accordingly.